PREP & COOK: 30mins

INGREDIENTS:
3 Chicken Breast fillets
1 cup shredded Parmesan Cheese
4 rashers Bacon, diced
1 loaf of Garlic Bread (or dry toast)
Caesar Salad Dressing (or mayonnaise)
1 Cos Lettuce (or any lettuce)

1. Seperate and rinse the leaves from the lettuce then drain.
2. Cut each chicken fillet into 2 thin slices press chicken slices in parmesan coat both sides.
3. Heat a little oil in a large frypan and add bacon and chicken until cooked through. Slice the chicken or dice into cubes.
4. Cook the garlic bread as directed on packet (or toast some bread). Cut the bread into 1cm cubes.
5. Tear the lettuce leaves into bite-sized pieces.
6. Add all cooked ingredients and lettuce into a salad bowl tossing the caesar dressing in as you go. Sprinkle on some cracked pepper as desired.

For something extra toss in more parmesan cheese for extra taste.

PREP: 10mins

1 medium Cabbage
2 Carrots
4 Sticks Celery
DRESSING
1 tablespoon Lemon Juice
¾ cup Mayonnaise
½ teaspoon dry Mustard
Salt and Pepper

Shred Cabbage finely and grate Carrots. Slice Celery finely. Mix together dressing ingredients in a small bowl then add and mix cabbage, carrots and celery together.

PREP & COOK: 20mins

½ kilogram Potatoes
½ cup French Dressing
4 Eggs
¼ teaspoon Paprika
4 Shallots, chopped
1 tablespoon Parsley, chopped

Peel and chop (chunky) the Potatoes. Boil until nearly cooked. Place in bowl and add French Dressing, stir gently and then let it sit.

Boil eggs for 8 minutes. Cool, peel then cut into wedges.

The tossed salad in the middle of the table is sometimes a bit scary for some young kids. When I make up a salad for the adults I make up a salad plate for the kids. The plate has exactly what the adults have in their salad except it is sliced, not tossed.

Carrot, celery, cheese, lettuce, chunks of tomato, avocado and even mango. The plate is always eaten and I feel better that the BBQ has become a meal and not a sausage in bread.